Description
Yet another way to use up a prodigious amount of summer squash! (And it’s a perfect meal for one as breakfast, lunch, or dinner.)
Ingredients
- 2 teaspoons Butter, Divided
- 1 whole Small Zucchini (or Yellow Squash), Shredded
- 1 teaspoon Bacon Bits
- Salt And Pepper
- ¼ cups Shredded Cheddar Cheese
- 2 whole Eggs
- 1 stalk Green Onion, Sliced
Preparation
1. Heat 1 teaspoon butter in a small skillet over medium-high heat. Add zucchini and spread into a single layer. Let cook for a few minutes, then stir with a spatula to brown the top side. Add bacon and a pinch of salt and pepper. Remove to a plate and cover with cheese. Keep warm.
2. Heat the remaining butter over medium heat in the same skillet. Crack in the eggs. Cook until the whites are almost set, then pour in a teaspoon of water and cover the skillet. Cook for 10-15 more seconds, or until whites are completely set.
3. Place eggs over the zucchini and sprinkle with salt and pepper. Top with green onion.
